Chicken Sausage Pasta Primavera

🥘 Ingredients

• Italian chicken sausage mix
  18 oz
• Parmesan cheese
  6 tbsp
• Tuscan Heat Spice
  1 tbsp
• bell pepper
  2 unit
• butter
  2 tbsp
• cooking oil
  2 tsp
• cream sauce base
  8 oz
• creme fraiche
  4 tbsp
• lemon
  1 unit
• olive oil
  1 tsp
• peas
  4 oz
• penne pasta
  12 oz
• pepper
• salt
• scallions
  4 unit
• veggie stock concentrate
  2 unit
• zucchini
  2 unit

🍳 Cookware

• large pot
• baking sheet
• large pan
• strainer

1. 

   1

   Adjust rack rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, core, and thinly slice bell pepper . Trim and halve zucchini lengthwise; slice crosswise into 1/2-inch-thick half-moons. Trim and thinly slice scallions , separating whites from greens. Zest and quarter lemon .

   bell pepper: 2 unit, zucchini: 2 unit, scallions: 4 unit, lemon: 1 unit
2. 

   2

   Toss bell pepper and zucchini on a baking sheet with a drizzle of cooking oil , salt , and pepper . Roast on top rack until tender and lightly charred, ⏱️ 15-18 minutes . While veggies roast, rinse shrimp under cold water. Pat shrimp dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or Italian chicken sausage mix and cook, stirring frequently, until cooked through, 4-6 minutes. Transfer to a plate.

   cooking oil: 2 tsp, salt, pepper, Italian chicken sausage mix: 18 oz
3. 

   3

   Once water is boiling, add penne pasta to the pot. Cook, stirring occasionally, until al dente, ⏱️ 9-11 minutes . Reserve 1 1/2 cups pasta cooking water (2 cups for 4 servings), then drain with a strainer . Keep the empty pot handy for the next step.

   penne pasta: 12 oz
4. 

   4

   Heat a drizzle of olive oil in the pot used for pasta over medium heat. Add scallion whites and Tuscan Heat Spice and cook, stirring, 1 minute. Be sure to measure the Tuscan Heat Spice; a little goes a long way. Whisk in cream sauce base , veggie stock concentrate , and 1/4 cup reserved pasta cooking water. Cook, whisking, until slightly thickened, 2-3 minutes. Reduce heat to medium low and whisk in creme fraiche until smooth.

   olive oil: 1 tsp, Tuscan Heat Spice: 1 tbsp, cream sauce base: 8 oz, veggie stock concentrate: 2 unit, creme fraiche: 4 tbsp
5. 

   5

   Add the drained penne, peas , half the Parmesan cheese (save the rest for serving), half the lemon zest, 1 TBSP butter (2 TBSP for 4 servings), a big squeeze of lemon juice to the pot with sauce. Cook, stirring, until butter has melted and penne is nicely coated. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. Stir in roasted vegetables and cook, then taste and season with salt and pepper. TIP: For an extra-rich experience, stir in another 1 TBSP butter (2 TBSP for 4 servings). Stir in shrimp or sausage along with roasted veggies.

   peas: 4 oz, Parmesan cheese: 6 tbsp, butter: 2 tbsp
6. 

   6

   Divide pasta between plates or shallow bowls. Top with scallion greens and the remaining Parmesan. Serve with any remaining lemon wedges on the side. Chicken sausage is fully cooked when internal temperature reaches 165 degrees.